I am posting this as a favor to someone who asked for the recipe. I am not responsible for any pounds gained from consumption of this awesome pie.
Debbie got the recipe from her aunt years ago. I added the coffee and some other modifications. I think the coffee adds a deep, richer flavor to the chocolate.
WARNING: This stuff is like crack. You won’t stop at one slice.
2 pie crusts, pre-baked or you can use those Oreo cookie crust pie shells.
The Dry Goods:
- 2 cups sugar
- 2 pinches salt
- 1/2 cup flour
- 3 tbsp cocoa
The Wet Stuff:
- 4 egg yolks
- 1 can evaporated milk
- 1 cup milk
- 1 cup cold coffee (unsweetened)
- 1 stick butter (No substitutions now. It’s good, not healthy.)
- 2 tsp vanilla extract…the real stuff, don’t cheap out now. The Mexican vanilla extract is really good in this recipe, but regular vanilla extract works great.
Bake pie shells. Combine all dry ingredients in large saucepan and stir till mixed. In a seperate bowl, combine evaporated milk, milk, egg yolks and coffee. Mix with a whisk until well combined. Add liquid to dry ingredients in sauce pan and whisk until well mixed.
Cook over medium heat while stirring constantly until mixture comes to a boil. Reduce heat and cook and stir until thickened (about a minute).
Remove from heat and add butter and stir until melted and blended in the filling. Finally, stir in the vanilla.
Pour into pie shells and let cool at room temp for one hour on a wire rack then chill in the refrigerator covered loosely with foil until completely chilled. May top with whipped cream if desired or bake up a meringue on top. Me? I just eat it like it is!
Bonus: There is always a bit more than can fit in the two shells. Put it in a bowl and eat it. Try not to think about all the calories.